Easy Mushroom-Chicken over Pasta for Two

• 14 lb spiral shaped pasta (or pasta of your choice)
• 1 cup frozen cubed chicken meat, pre-cooked (Schwann's or similar, adjust amount to suit appetites)
• 1 tablespoon dried onion flakes
• 1 12 teaspoons chicken bouillon powder
• 2 tablespoons margarine
• 3 tablespoons stuffed Spanish olives, sliced or chopped
• 1 (10 1/2 ounce) can cream of mushroom soup

1. Cook noodles according to package directions.
2. Combine powdered bouillon and onion flakes with 1/4 cup water in a microwave-safe cup.
3. Heat for 20 seconds, stir, and set aside.
4. Stir occasionally while onions rehydrate.
5. Thaw chicken in microwave.
6. Melt margarine over medium heat in a saute skillet.
7. Add onion mixture (including water) and simmer for 2 or 3 minutes, stirring from time to time.
8. Add water or margarine if needed.
9. Add chicken to skillet.
10. Mix well and cook together 2 or 3 minutes, stirring occasionally.
11. Stir mushroom soup and olives into chicken.
12. Combine thoroughly and simmer about 5 minutes, stirring as needed.
13. Drain pasta and arrange on an oblong platter.
14. Pour mushroom chicken over pasta and garnish as desired.

pasta, chicken meat, onion flakes, chicken bouillon powder, margarine, spanish olives, cream of mushroom soup

Taken from www.food.com/recipe/easy-mushroom-chicken-over-pasta-for-two-223008 (may not work)